Best Blue Ribbon Fruit Cookies Recipes

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BLUE RIBBON WINNER HOLIDAY CUTOUT COOKIES



Blue Ribbon Winner Holiday Cutout Cookies image

Cut-out dough that is soft and easy to work with. Extremely light and thin with a unique almond flavor. Cream of tartar gives them a crispy snap like a European cookie. Frost and decorate for all the special occasions throughout the year. If desired, sprinkle with sugar decorations before baking. Minnesota State Fair Blue Ribbon Winner.

Provided by Pastryismybiz

Categories     Dessert

Time 30m

Yield 8 Dozen

Number Of Ingredients 9

1 cup shortening, crisco preferred
1 cup butter
2 cups powdered sugar, sifted
2 teaspoons cream of tartar
2 teaspoons baking soda
4 cups all-purpose flour
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla

Steps:

  • Cream shortening and butter with powdered sugar til light and fluffy.
  • Add eggs one at a time til incorporated; mixing well; add extracts til blended.
  • Sift flour, baking soda and cream of tartar in separate bowl. Stir with whip until well blended.
  • Add dry mixture to batter; mixing just until incorporated and creamy. Do not overbeat.
  • Chill in bowl for at least 4 hours or overnight.
  • Roll out on lightly floured board or between Saran Wrap sheets.
  • Cut out and transfer to lightly greased cookie sheets.
  • Bake at 350° for 8-10 minutes. Do not overbrown. Edges should be very light brown.
  • Leave on cookie sheet exactly one minute before transferring to cooling rack. The cookie should have a crisp melt in your mouth texture.
  • Souce: Blue Ribbon Winner Cookie Entry Minnesota State Fair 1987.

Nutrition Facts : Calories 797.2, Fat 50.5, SaturatedFat 21.5, Cholesterol 113.9, Sodium 497.6, Carbohydrate 78.3, Fiber 1.7, Sugar 29.8, Protein 8.3

BLUE RIBBON SUGAR COOKIES



Blue Ribbon Sugar Cookies image

A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.

Provided by magicallydelicious

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 12

¾ cup butter, softened
1 cup vegetable oil
1 cup confectioners' sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
  • In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
  • Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.8 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 98.3 mg, Sugar 8.7 g

RIBBON COOKIES



Ribbon Cookies image

This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.

Provided by NicolaWinston

Categories     Dessert

Time 30m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
3 tablespoons cocoa
1/4 cup pecans, finely chopped
red food coloring

Steps:

  • Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
  • In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
  • Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
  • Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
  • Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
  • Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
  • Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
  • Cool on wire rack.

Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9

MARTHA'S BLUE RIBBON SUGAR COOKIES - CHRISTMAS



Martha's Blue Ribbon Sugar Cookies - Christmas image

These cookies are by far "The Best" Sugar Cookies I have ever had, and the amazing flavor is in the secret ingredient :) I guarantee if you do make them, you will never use another recipe. Try them and see for yourself! They are delicious plain or decorated with frosting, or glaze and holiday jimmies or sprinkles or colored sugar granules. You can substitute lemon or lime peel in place of the orange peel if you wish. They are all awesome! You can easily double this recipe to make a larger amount of cookies for the holidays! The amount of cookies really depends on the size of the cutters you use, so it is only a guesstimate. The cooking time is for 2 sheets of cookies.

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 2h8m

Yield 24-30 cookies

Number Of Ingredients 7

1/2 cup butter, room temperature (no substitutes)
1 cup sugar
2 eggs
2 cups flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1 -2 tablespoon orange rind, finely grated

Steps:

  • In a large mixing bowl, cream butter and sugar until well mixed.
  • Add 2 eggs to the creamed mixture. Mix well.
  • In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
  • Add in grated orange rind, and mix well.
  • Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
  • When ready to bake preheat the oven to 350.
  • With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
  • Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
  • Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
  • Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
  • Let cookies cool on wire racks.
  • Decorate.
  • Store in a covered plastic container, or cookie tin.

Nutrition Facts : Calories 110.4, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 79.3, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6

GRANDMA'S PRIZED BLUE RIBBON FRUIT CAKE



Grandma's Prized Blue Ribbon Fruit Cake image

Grandma Little was a wedding cake maker and did so until the age of 76. I have been entrusted with her handwritten recipe collection. In it I have found her personal fruitcake recipe (dated 1940) and believed to be her mother's recipe. This cake has won countless awards and was used for every wedding cake made (over 400). I share this with you and in so doing remember Grandma Little, a woderful woman who loved baking as much as I do. She is dearly missed, with this recipe, her memory lives on in my home.

Provided by cookingpompom

Categories     Dessert

Time 4h20m

Yield 2 cakes

Number Of Ingredients 19

12 ounces mixed peel
16 ounces glace cherries
8 ounces walnuts, chopped
8 ounces almonds, chopped
16 ounces pitted dates
8 ounces crushed pineapple, well drained
16 ounces raisins
16 ounces butter
6 ounces sugar
1 cup honey
10 eggs
3 1/2 cups plain flour
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons allspice
1 teaspoon nutmeg
1/2 cup orange juice
1/2 teaspoon ground ginger
1/2 cup rum

Steps:

  • Chop all the dried fruit and nuts. Place in a bowl and set aside.
  • Cream the butter, sugar and honey.
  • Mix the rum, orange juice and eggsin a bowl.
  • Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
  • Add the fruit and nuts. Stir well to combine.
  • Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
  • Bake at 130oC for 4 hours, turning once.
  • Cool in tin.

GRANDMA'S FRUIT BARS



Grandma's Fruit Bars image

The aroma is almost Christmas-like because of the cinnamon and cloves. The bars are sweet and spicy and the topping of a light confectioners icing is a nice touch. I think this would also be delicious served with whipped cream. I would take this to a potluck or even a bake sale!

Provided by Jean Fisher

Categories     Cookies

Time 40m

Number Of Ingredients 10

2 c brown sugar, firmly packed
3/4 c shortening, butter flavor
3 c flour
1 c raisins
1/2 c walnut pieces
2 large eggs
1/4 tsp cloves
1/2 tsp cinnamon
1 c coffee
1 tsp baking soda

Steps:

  • 1. Add baking soda to hot coffee. Set aside. Using a regular size cookie sheet, spray with Pam baking spray.
  • 2. Cream sugar, shortening and eggs.
  • 3. Add dry and liquid ingredients alternately.
  • 4. Add raisins. You can substitute dates or candied fruit. Add nuts and blend well.
  • 5. Bake at 350 degrees. Check with toothpick inserted in center. Cool completely. Frost when cool with confectioners frosting.
  • 6. Optional - Cut up walnuts and sprinkle on top of frosting.

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